Lemon Herb Baked Salmon
Ingredients
- 4 (6-ounce) salmon fillets, 1 to 1.5 inches thick
- 2 teaspoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 medium lemon, zested and sliced/juiced
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Adjust oven rack to the middle position and preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- Let salmon rest at room temperature for 15 minutes. Pat the fillets completely dry with a paper towel.
- Place salmon on the baking sheet. Drizzle with olive oil and season with kosher salt and black pepper.
- In a small bowl, combine the softened butter, minced garlic, chopped dill, parsley, lemon zest, and optional red pepper flakes. Mix until incorporated.
- Spread the lemon herb butter mixture evenly over the top of each salmon fillet. Top each with 1-2 thin slices of lemon.
- Bake for 12-18 minutes, until the salmon flakes easily with a fork or an instant-read thermometer reads 130-135°F in the thickest part.
- Remove from the oven, squeeze the remaining lemon juice over the top, and let rest for 3-5 minutes before serving.
Notes
For best results, use an instant-read thermometer to check for doneness. Pull the salmon from the oven at 130°F for a perfect medium after resting.